Debbie J. Elder, Culinary Curator, LLC

Serves Phoenix, AZ

35244

Hired 64 times

1 employee

8 years in business

$125/person

5.0

This pro accepts payments via Cash, Credit card, and Stripe.

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon 12:00 am - 11:59 pm

Tues 12:00 am - 11:59 pm

Wed 12:00 am - 11:59 pm

Thurs 12:00 am - 11:59 pm

Fri 12:00 am - 11:59 pm

Sat 12:00 am - 11:59 pm

Credentials

Background Check

Debbie Elder
Completed on 3/3/2020

Introduction

Passionate culinary curator for: Catering Services for Cocktail & Dinner Parties, Breakfasts, Brunch and Lunches Appetizer Parties Holiday Parties Wine Dinners & Parings Party-Platters & Desserts Specialty Diets Wine Sommelier Food Stylist Cooking Instructor Cookbook Author Event Decor & Tablescapes Incoming President (2024): Les Dames d 'Escoffier International Phoenix Chapter Arizona Food Manager's Certificate Arizona Catering Permit #FD-23-01069 Insured

Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

I customize a proposal based on your food requests, number of guests, time required to shop and prepare the food, plus any additional costs associated with specialized menu items.

What is your typical process for working with a new customer?

1. Have a telephone conversation to determine their needs and budget. 2. Create a written proposal. 3. Once decision is made, visit the client in their home or venue to see the kitchen and review the details of the cooking event. Inventory what equipment and utensils to provide. 4. One-to-Two days prior to Day of Cooking: Shop for groceries and supplies. Pre-prep some ingredients. 5. Day of cooking. Arrive at agreed upon hour, cook menu, serve. clean up. 6. Follow up with client for feedback.

What education and/or training do you have that relates to your work?

French cooking instruction from French Chef Andre' Levy. Classic cooking certification - Classic Cooking Academy

How did you get started doing this type of work?

Passionate about cooking. Began cooking at the age of 10. Worked in the hospitality industry in all arenas, meetings, conventions, restaurants, customer service, wine service. I love the creativity of working as a personal chef creating delicious dishes for customers.

What types of customers have you worked with?

Upscale luxury customers. Families and children. Special diets. Working parents who need help in the kitchen. Customers who want a specialty dessert.

Describe a recent project you are fond of. How long did it take?

Creating an healthy menu for a 12-member board of directors of a local social organization. Total time: 6 hours, including menu development, meeting client, grocery shopping and cooking menu.

What advice would you give a customer looking to hire a provider in your area of work?

Provide clear details about what is needed. Be certain to discuss allergies or special food needs. Ask vendor for photos of previous work, written reviews and references. Consider creativity of menus offered by vendors. Do you connect well with the vendor?

What questions should customers think through before talking to professionals about their project?

How many guests? Food needs? Big or light eaters? Who has allergies and special diets? Preference for organic or local products? What is/is not available in their home kitchens for Personal Chef to use? What is most important to customer for this event? Food quality, timeliness, creativity of menu, taste? How does vendor want Chef to interact with guests?